Chipotle Chicken Salad

All you have to say is “chipotle peppers” and you’ve got my full attention. I adore the earthy spiciness it adds to dishes. If you’re a fan of Tex-Mex flavors, this chicken salad recipe outshines the rest. Along with the smoky flavor of chipotles, it’s enhanced by red onion, scallions, cilantro, red bell pepper, lime juice and seasoned chicken. Although I’m a BIG fan of this recipe, I wouldn’t make it as often as I wanted, mainly because I found hand shredding the chicken to be a very time-consuming and tedious task. Thanks to a tip I recently discovered on Pinterest (that actually works like a charm), I never have to shy away from making this salad again because of the dreaded shredding process. Want to learn how to make this incredible chicken salad and discover the Pinterest secret I learned for easily shredding chicken? Keep reading…I promise to share it all (with photo proof)!

Mix together ingredients for fajita spice mix. Tip: to release the full flavor, put all ingredients in zippered plastic bag, then roll over with a rolling pin, or squeeze quantity you need in the palm of your hand before adding to recipe. Store what you don’t use in an air-tight container for other recipes. 

Preheat oven to 350° F.

Place chicken in 13x9x2-inch baking dish. Sprinkle with 1 to 2 teaspoons home-made fajita spice mix (add according to your own personal taste preference, I use 2 teaspoons). Pour about 2/3 cup of water in baking dish, or enough to come half up sides of chicken breasts.

Cover with aluminum foil and bake for 60 to 70 minutes, or until internal temperature of breasts register 170° F. on an instant-read thermometer. Remove chicken breasts to platter and let stand until cool enough to handle.

Shred chicken…..here goes….here’s the secret to quick & easy shredded chicken. Place whole chicken breasts in a stand mixer. Starting on low speed, mix for about 30 seconds.

Increase speed to medium and mix for 1 to 2 minutes. Final result……perfectly shredded chicken……and laborious time saved! Works like a charm (as you can see from photos below):

Combine shredded chicken, bell pepper, red onion, and green onion (scallions) in a large bowl. Stir in mayonnaise (start with lowest measurement), puréed chipotles, lime juice, salt and pepper. Taste, and adjust seasonings accordingly. Add additional mayonnaise, if desired. 

Chill, covered, until ready to serve. To serve in wrap: place lettuce leaves on tortilla. Add a generous scoop of chicken salad. 

 Roll (burrito style). Enjoy!

CHIPOTLE CHICKEN SALAD
Source: Whole Foods
Posted by: www.meldingmagic.com

INGREDIENTS:

Fajita Spice Mix:

• 1 Tablespoon chili powder
• 1-1/2 teaspoons cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Chicken Salad:

• 3 boneless, skinless chicken breasts
• 1 to 2 teaspoons fajita spice mix (recipe above)
• 1 red or yellow bell pepper, chopped
• 1/2 large red onion, diced
• 3 to 4 scallions (green onions), white and light green parts, thinly sliced on the bias (or more to taste)
• 1/4 cup chopped fresh cilantro (or more to taste)           
• 1-3/4 to 2 cups mayonnaise
• 1/4 cup canned chipotles in adobo sauce, puréed (about 2 to 3 peppers w/ some adobe sauce)
• 1 Tablespoon fresh lime juice, plus more to taste
• 1/2 teaspoon sea salt
• Ground black pepper, to taste
• Lettuce leaves, for serving
• Large flour tortillas, if desired for wraps

            
DIRECTIONS:

1. Mix together ingredients for fajita spice mix in resealable plastic bag. Roll with rolling pin to release
     flavors, or take out measured amount needed and squeeze in the palm of your hand.
2. Preheat oven to 350° F.
3. To cook chicken: Put chicken in 13 x 9 x 2 in. baking dish. Sprinkle with 1 teaspoon fajita mix. Pour
    about 2/3 cup of water into dish (water should come halfway up sides of chicken breasts. Cover with
    aluminum foil. Bake for 60-70 minutes, or until internal temp registers 170° F. Remove chicken breasts
    to platter and let cool.
4. Pull chicken meat into shreds with your fingers. You should have about 4 cups of chicken. Combine
    chicken, bell pepper, red onion, green onion and cilantro in a large bowl.
5. Stir mayonnaise, chipotles, lime juice, salt and pepper together in a small bowl. Combine with chicken
    and vegetables. Taste and adjust seasoning. Add additional mayonnaise, if desired. Chill until ready to
    serve.
6. When ready to serve, put lettuce leaves on tortilla. Add a generous scoop of chicken salad. Roll
    (burrito style).

Tortellini with Tomato Cream Sauce

Before I write my blog, I like to do a little research to discover a little about the origin of certain foods or food preparation. It gives me a better understanding of the history and can sometimes be quite fascinating. I was not, however, prepared for what I found when I Googled “Tortellini”. I was literally rolling on the flour laughing. What could be so funny about a filled dumpling most commonly served in broth? Legend has it that the shape of the tortellini was inspired by the “divine” navel of Venus, the goddess of love. The alternative name for tortellini is actually “belly button.” Legend has it that Venus once stayed at the local tavern in the region of Emelia, Italy. The innkeeper was so fascinated by her beauty that he could not resist the temptation to peek through the keyhole of her room. In the candlelit bedroom, all he was able to view was a glimpse her navel. Struck by what he saw, he rushed to the kitchen, rolled out a fresh pasta sheet and recreated that sensual image. Similar folklore refers to Lucrezia Borgia as being the inspirational beauty. And, yet, a third legend has it that tortellini is shaped after turtles, a famous architectural motif of 17^th century Modena.  Needless, to say, I was stunned to find out that this funny little ring-shaped pasta was associated with so much history and lore. The next time I prepare this recipe for Tortellini with Tomato Cream Sauce, I’m going to be chuckling the whole time.

Cook tortellini, or tortelloni, according to package directions. We prefer tortelloni, as we love the prosciutto and chicken filling that Buitoni offers.

Meanwhile, in a large saucepan, sauté onion in olive oil until softened. Add garlic and cook for 1 additional minute. Add undrained can of fire-roasted diced tomatoes, basil, salt and pepper. Cook and stir over medium heat, until liquid is absorbed.

Stir in heavy cream and Parmesan cheese. Bring to a boil. Reduce heat and simmer, uncovered 8 to 10 minutes, or until thickened.

Drain tortellini. Pour sauce over tortellini, tossing well to combine. Sauce may be a little soupy at first, until pasta cools.

Serve with additional Parmesan cheese, if desired. Now I dare you to sit down and enjoy this meal without a giggle or two. 

TORTELLINI WITH TOMATO CREAM SAUCE
Source: Taste of Home
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3 packages (9-ounces each) tortellini or tortelloni (Buitoni refrigerated, or equivalent in frozen)
• 1 small  onion, chopped fine
• 2 Tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14.5 ounces) fire roasted diced tomatoes, undrained
• 1-1/2 teaspoons dried basil       
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups heavy whipping cream
• 2/3 cup grated Parmesan cheese
• Additional grated Parmesan cheese, optional

              
DIRECTIONS:

1. Cook tortellini according to package directions.
2. Meanwhile, in large saucepan, sauté onion in oil until softened. Add garlic and cook for 1 additional
    minute. Add undrained can of tomatoes, basil, salt and pepper. Cook and stir over medium heat until
    liquid is absorbed.
3. Stir in heavy cream and Parmesan cheese. Bring to a boil. Reduce heat. Simmer, uncovered, for 8 to
    10 minutes, or until thickened.
4. Drain tortellini. Pour sauce over tortellini, tossing well to combine. Sauce may be a little soupy at first,
    until pasta cools.
5. Serve with additional Parmesan cheese, if desired.




 
References: NPR – the Salt; Wikipedia

Hearty Corn Chowder

When the cooler temps approach, there’s nothing we love more than a good chowder. I always associate cold weather with soup and sandwiches, or chowders and wraps. Our oldest granddaughter, Kyrstin, loves her corn chowder. So, whenever she comes to visit I always whip up a batch for her. Kyrstin’s not fussy about the season, she’ll eat corn chowder anytime (and, yes, she, too, will even eat this for breakfast). I’ve tried other recipes for corn chowder in the past, but this one has become my “go-to” recipe now, mainly because it’s Kyrstin approved. :) Packed with corn, potatoes, celery, onions and bacon, this chowder is cozy, comforting and hearty. I’m also sharing my “chowder spice blend” recipe, which really spikes the flavor of any soup or chowder. If you want to make this a stand-alone meal, just add chicken, sausage, or even ham to it. With or without the addition of meat, this is scrumptiously satisfying.

Peel and dice potatoes. Chop celery and onion. Mince garlic.

Bacon is missing from Ingredients photos, but don't worry it's not missing from chowder.

In skillet, cook bacon over medium heat until crisp. Remove to paper towel-lined plate. Reserve 2 Tablespoons drippings. When bacon is cool, crumble and set aside.

Combine all ingredients for chowder spice mix and shake to thoroughly combine. Store in air tight container. This will yield more than you need for this recipe, so save balance for future use.

In large saucepan, over medium heat, saute celery and onion in drippings until celery and onions start to soften, 4 to 6 minutes. Add garlic and cook for additional 1 or 2 minutes. 

Add cubed (uncooked) potatoes and stock. Cover and cook over medium heat for 15 minutes.

Stir in corn, evaporated milk, dill and chowder spice. Cook until potatoes are tender, about 30 minutes.

Add chopped bacon.

If a thicker chowder is desired, whisk together 2 Tablespoons cornstarch with 2 Tablespoons milk. Stirring constantly, slowly pour into chowder, a little a time, giving each addition a little time to thicken before adding more. Just add as much as you need to achieve the thickness desired. Taste chowder and adjust seasonings by adding salt, pepper and, if needed, more chowder spice.

Serve immediately, or, my preferred method, transfer to a crock pot and cook on low until ready to serve. This will give the flavors even more time to develop.   

HEARTY CORN CHOWDER
Source: Reminisce Magazine Jan/Feb 1995
Posted by: www.meldingmagic.com

INGREDIENTS:
Chowder:

• 1/2 pound sliced bacon
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 to 2 cloves garlic, minced
• 2 cups cubed peeled potatoes
• 1 cup chicken stock
• 2 cups frozen, or fresh, corn kernels
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (12 ounces) evaporated milk       
• 3/4 to 1 teaspoon chowder spice blend (recipe follows)
• 1/2 teaspoon dill weed
• Salt & Pepper (to taste)

Chowder Thickener (if thicker chowder desired):

• 2 Tablespoons cornstarch or masa (corn flour)
• 2 Tablespoons milk

Chowder Spice Blend:

• 1 Tablespoon flour
• 4 teaspoons oregano
• 4 teaspoons dried parsley
• 2 teaspoons marjoram
• 2 teaspoons dill weed
• 4 teaspoons dried thyme
• 4 teaspoons dried basil
• 1 teaspoon sage
• 4 teaspoons dried rosemary
• 2 teaspoons tarragon 

DIRECTIONS:

1. In skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon;
    drain, reserving 2 tablespoons drippings. Crumble bacon and set aside.
2. Combine ingredients for Chowder Spice Blend. Shake well to combine. Store in air-tight container.
3. In large saucepan, over medium heat, saute celery and onion in drippings until celery and onions start
    to soften, 4 to 6 min. Add garlic and cook for additional 1-2 minutes. Add cubed potatoes and stock.
    Cover and cook over medium heat for 15 minutes. Stir in corn, milk, dill and chowder spice. Cook until
    potatoes are tender, about 30 minutes.
4. Add bacon. If thicker chowder preferred, whisk together 2 Tablespoons cornstarch with 2
    Tablespoons milk. Stirring constantly, slowly pour into chowder, a little a time. Start with half of this
    mixture, wait a few minutes for chowder to thicken then add more thickener if desired. Taste
    chowder and adjust seasonings by adding salt, pepper and, if needed, more chowder spice.
5. At this point, I usually transfer chowder to a crock pot and cook on low until ready to serve. This gives
    the flavors more time to develop.

Recipe Tip: For a heartier meal, add cooked chicken, sausage or ham to chowder.